Easy Gluten-Free Stuffing for Thanksgiving

Gluten Free Stuffing - Lexi's Clean KitchenOn the lookout for the best gluten free stuffing to add to your Thanksgiving table? We have got you covered! This Easy Gluten-Free Thanksgiving Stuffing is packed with fresh herbs, hearty, easy & delicious! Perfect for your gluten-free guests this Thanksgiving as a Stove Top Copycat!

On the lookout for the best gluten free stuffing to add to your Thanksgiving table? We have got you covered! This Easy Gluten-Free Thanksgiving Stuffing is packed with fresh herbs, hearty, easy & delicious! Perfect for your gluten-free guests this Thanksgiving as a Stove Top Copycat! 

Gluten Free Dressing Gluten Free Thanksgiving Stuffing

I grew up on Stove Top stuffing. Honestly, I loved it! I’ve worked on this stuffing for a long time now. I’m PICKY with stuffing, you guys! It can’t be too dry, it can’t be TOO mushy, but has to be just right. This Easy Gluten Free Thanksgiving Stuffing is packed with fresh herbs, all the right veggies and will be loved by everyone, gluten-free or not! 

Gluten Free Stuffing RecipeIngredients for Gluten Free Stuffing 

  • Gluten Free Bread, homemade or store-bought
  • Turkey Broth
  • Butter (or ghee)
  • Mushrooms
  • Celery
  • Carrots
  • Onion
  • Garlic
  • Fresh Herbs (Sage, Thyme and Rosemary)
  • Eggs
  • Coconut Aminos
  • Salt and Pepper

Optional Add-ins

The base recipe is great as-is, but it’s easy to add in additional flavors as you like. Some of our favorites are:

  • Sausage 
  • Nuts
  • Apple

Gluten Free Thanksgiving Stuffing on a plate

How to Dry Out Bread for Stuffing

This recipe, like many, called for the bread to be dried out. This helps keeps the bread from becoming too soggy. There are two ways to dry out bread. The simplest way is to cut cube the bread and let it sit out, uncovered, for a day or two. The second way to dry out bread is to cube the bread and place it in a low oven, about 250ºF for 1-2 hours.

How to Make Stuffing

  1. First make sure your bread is dried out (see above). This prevents the stuffing from being too soggy.
  2. Then, you want to cook the aromatics. Start with the mushrooms, and cook until all of the liquid has evaporated, and then add in the celery, carrots and onion and garlic and cook until translucent, about 7 minutes. Then, add in all the herbs and cook until they are fragrant. If you are adding any additional flavors, like cooked sausage, add them in here and stir together. Transfer the mixture to the casserole.
  3. Now, whisk together the stock, eggs, coconut aminos and salt and pepper.
  4. Finally, pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil and bake for 20 minutes. Then, remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 20 minutes more.

Gluten Free Stuffing in a casserole dish.

Check out these other Thanksgiving Recipes:

Gluten Free Thanksgiving Stuffing

Prep Time 00:20 Cook Time 00:40 Total Time 1:00 Serves 6

Ingredients

  • 16 ounces gluten-free bread (9 cups), cubed and dried out, store-bought or homemade (see note)
  • 2 tablespoons butter or ghee
  • 1 cup mushrooms, diced
  • 2 ribs celery, diced
  • 2 cups carrots, finely diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh rosemary, roughly chopped
  • 2 tablespoons fresh sage, roughly chopped
  • 2 tablespoons fresh thyme, roughly chopped
  • 4 cups turkey broth
  • 2 eggs
  • 1 teaspoon coconut aminos
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste

Optional Additions

  • 2 sausage links (casing removed, cooked and crumbled into pieces)
  • 1/2 cup chopped nuts (walnuts or pecans work well here)
  • 1 apple, diced

Directions

  1. Preheat the oven to 400ºF and grease a 8x8 casserole dish (or equivalent size).
  2. Place bread cubes in a large bowl. Set aside.
  3. Heat butter in a large pan over medium-high heat and warm the butter. Once hot, add the mushrooms and cook until mushrooms are softened and all of the liquid has evaporated.
  4. Add the celery, carrots and onion and garlic and cook until translucent, about 7 minutes. Add the rosemary, sage and thyme and cook until fragrant, about 1 minute. Add the celery mixture to the bread cubes and toss to combine (if adding any optional additions, such as cooked sausage, add them in here). Transfer the mixture to the casserole.
  5. In a medium mixing bowl, whisk together the stock, eggs, coconut aminos and salt and pepper. Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly.
  6. Cover the casserole pan with foil and bake for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 20 minutes more.
  7. Serve immediately, or at room temperature.

Recipe Notes

  1. Make sure you dry out your bread either overnight or toast it until dried out. See the body of the post for more details.
  2. DON'T over mix when combining all the ingredients or else your bread will begin to get soggy.
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